I was introduced to Chef John Besh when he completed on Season 1 of The Next Iron Chef on the Food Network. He was my pick to win from the first episode; Michael Symon defeated him in the final round to win the title. I liked his style. His Southern charm and seemingly laid back personality combined with incredible skill makes him the type of guy you would want to hang out with and cook. Among his passion for local ingredients this Louisiana Chef is skilled at fish and seafood, but those are ingredients I do not eat.

“I don’t hate it; I just don’t care for it.” I have not been a fan of eating any type of fish or seafood my entire life; not even fish sticks growing up. I never had a Filet-O-Fish (though I am not sure that is real fish) and I was always picky about tuna in a can. Often people say “Try it here” or “Try it this way,” I assure you I have tried fish and seafood in places known for it around the world. With an exception of an occasional small bite of fresh tuna, either tartar or in a roll of some sort, I simply do not care for it. Do I like the trendy taste of sushi? I have been known to try a few different rolls, but would not order it for myself.

I am a firm believer in trying food at least once (just ask my niece and nephews). When people find out I don’t eat fish or seafood the common questions come out: “Are you allergic to it?” (No) “Have you tried ___fill in the blank___?” (Yes, most likely) “You are Catholic, what do you do during Lent?” (Grilled Cheese! Ha Ha! There are lots of options)

When I go to restaurants and see something on the menu that is described spectacularly but having the fish/seafood I will not order it, but I will hope that someone at the table (or even one nearby) orders it so I can witness the presentation and get their opinion. I am always intrigued to see the presentation of fish and seafood. I think there are so many great ways it can be prepared and presented, I sometimes wish I could acquire a taste for it.

Are you following me?In addition to catching John Besh on Food Network and in various publications I started following him on Twitter (and he follows me!). I Tweet my blog posts onto Twitter and was shocked when he responded to my post about Chicken and Smoked Sausage Gumbo and asked how it turned out.I responded by telling him it was wonderful and the only thing that would have made it better would be cooking it with him and that I would love to cook a meal with him one day. Bold, I know, but I always say "You never get anything if you don't ask." Guess what? He was open to the idea.